Cas No.:6381-77-7;7378-23-6

Alias:D-vc; 3-keto-d-gulofuranolactose; erbitn; eribaten; isona; mercate20; neo-cebitate; ozoban; sodiumd-erythro-3-oxohexonatelactone; sodiumenolatemonohydrate; isoascorbic; acid sodium salt; erythorbic acid sodium salt; d(+)-isoascorbic acid sodium salt; d-isoascorbic acid sodium salt; sodium d-isoascorbate; sodium erythorbate; sodium-iso-ascorbate; d-isoascorbic acid na salt; araboascorbinicacidsodiumsalt; d-araboascorbic acid sodium salt; sodium d-araboascorbate; sodiumerythorbate,fcc(bulk; isoascorbic acid(rg); sodiumerythorbicacid

Molecular Formula:C6H7NaO6

Sodium Erythorbate is white or yellow white crystal grain or crystal powder, odorless, has little salt, the melting point is over 200ºC, it is rather stable when being dry exposed to the air, but in the water solution, when there is air, metal, heat and light, the oxidation will occur. It easily dissolves in water, 16g/100ml at normal temperature, hardly dissolves in ethanol, the PH value of 2% water solution is 6.5-8.0.
Antioxidation property: the antioxidation property of the Sodium Erythorbate is great larger than the one of cenolate (Sodium VC), has no effects to identify the Vitamin C, but it will not persuade the body to absorb and use the Sodium Erythorbate. The body culls the Sodium Erythorbate and changes it into Vitamin C inside the body.

Sodium Erythorbate is a kind of antioxidant, which acts as preservatives by inhibiting the effects of oxygen on food, and is beneficial to human health. It has been confirmed as a statutory food additive by FAO and WHO. Taking starch as its main ingredient, it is produced by the fermentation of microorganism. Sodium Erythorbate could keep food color and natural flavor, and prolong the shelf time, without any side effects. It is widely used in the production of foods, such as meat products, beer, beverages, canned fruits and vegetables, confiture, frozen fish and so on.